Baked churros

    Instead of deep frying Mexican churros, you can also bake them in the oven. They are best dipped in melted milk chocolate.

    Hampshire, England, UK
    8 people made this

    Serves: 8 

    • 110g unsalted butter
    • 250ml water
    • 125g plain flour
    • 3 eggs
    • 1 teaspoon vanilla extract
    • 100g caster sugar
    • 2 teaspoons cinnamon

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a medium saucepan, combine the butter and water. Bring to the boil over a medium to high heat.
    3. Remove from heat and add the flour. Stir with a spoon to combine. The mixture will thicken and start to resemble the texture of mashed potatoes.
    4. Leave the mixture in the saucepan, but beat it on a low speed with a hand held mixer, adding one egg at a time, mixing well before adding another.
    5. After adding each egg, the mixture will become wet and glossy, but after mixing on a high speed for a few seconds it will thicken again.
    6. When all the eggs are combined, add the vanilla. The mixture will be thick and starchy (still with a similar texture to mashed potato).
    7. Spoon the mixture into a piping bag fitted with a large star tip. Lightly grease some grease proof paper and put on a baking tray.
    8. Pipe 10cm rows of the mixture with at least 2cms between each churro.
    9. Bake in the oven until golden brown and a toothpick comes out clean, 15 to 20 minutes.
    10. In a container, mix together the sugar and cinnamon.
    11. Spray the churros lightly with cooking spray. One at a time transfer them to your container and sprinkle them with cinnamon sugar.

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